Turkish Charred Eggplant with Crispy Chickpeas & Walnut Yogurt Sauce

In Turkish cuisine, it’s quite common to enjoy a main meal that doesn’t include meat. This vegetarian-friendly dish incorporates eggplant, olive oil, lemon, yogurt, and walnuts, all classic Turkish ingredients. Roasted chickpeas add a welcomed crunch and healthy dose of high-quality protein, with yogurt and walnuts also providing a protein boost. Serve this with a lightly dressed arugula salad and dolma for a balanced and fresh summer meal.

Serves 2 (as a meal with a side salad)

Total Time: 25 minutes

Ingredients:

1 eggplant, stem removed, sliced vertically into strips

4 tablespoons olive oil, divided

1 can chickpeas, drained

1 cup cherry tomatoes, halved

1 cup low-fat thick yogurt

Juice of 1 lemon

¼ cup walnuts

2 scallions

2 cloves garlic

1 small handful cilantro, to taste

Salt and pepper, to taste

Directions:

Preheat your oven to 400 degrees. On a sheet pan, toss together the chickpeas, tomatoes, and 2 tablespoons of olive oil. Roast in the oven until crispy, about 10 minutes. Season to taste with salt and pepper.

Heat a grill pan over high heat. Brush the eggplant with 2 tablespoons of the olive oil, and sear each slice on both sides until tender and slightly charred. Season with a bit of salt and pepper, and set aside.

In a blender, combine the yogurt, lemon juice, walnuts, scallions, garlic, and cilantro. Blitz to combine, and season to taste with salt and pepper.

To serve, layer the eggplant, chickpeas and tomatoes, and drizzle over a bit of the yogurt sauce. Finish with extra chopped scallions if desired, and serve with extra yogurt sauce on the side.